SB 189 
.L96 
Copy 1 




Examining and Grading 




BY 



T. L. LYON, Ph. D. 

Professor of Agriculture 
University of Nebraska 

AND 

E. G. MONTGOMERY 

Assistant in Field Crofis 
University of Nebraska 



PUBLISHED BY THE AUTHORS 
1904 






I LIBRARY Of CO? 
rwo CoiJi'.js Keceivtu 

0£C 15 1^04 

Oo,:yi.» ; -!.i tniry 
?Jev. it, /?♦ 
Ct-iSS ^ XXc. No, i ' 
/03OZ/ 
| COPY 8. 



COPYRIGHTED, 1904 
BY THE AUTHORS 



CONTENTS. 

PAGE 

Wheat 5 

Classification of species and varieties 5 

Laboratory study of characters 6 

Terms for describing characters 8 

Outline for describing wheats 15 

Examining and grading wheat 16 

Points to be observed 16 

Hardness, texture, weight, soundness, mustiness, color 16-18 

Wheat inspection rules 18 

Testing wheat for purity ,20 

Testing wheat for viability 20 

Corn 21 

Classification of species 21 

Laboratory study of species and of characters 22 

Examination of species 22 

Terms for describing characters 23 

Outline for describing corn 27 

Outline for comparing variety types 27 

Judging corn 29 

Points to be observed 29 

Uniformity of exhibit, shape of ears, color of cobs, color of kernels, 
market condition, tips of ears, butts of ears, uniformity of 
kernels, shape of kernels, space between kernels, proportion of 

corn on ear, weight of grain on ear 29 

Score card for corn 34 

Rules for judging exhibits of corn 34 

Testing corn for viability 36 

Grading corn 36 

Points to be observed 37 

Color, soundness, moisture 37 

Corn inspection rules 38 

Oats 38 

Classification of species 38 

Laboratory study of characters 40 

Terms for describing characters 42 

Outline for describing oats 45 

Examining and grading oats 45 

Points to be observed 45 

Mustiness, purity, plumpness, soundness, weight 45-46 

Oat inspection rules 46 

Testing oats for purity 47 



Testing oats for viability 47 

Barley 48 

Classification of species and varieties 48 

Terms for describing characters 50 

Outline for describing barleys 54 

Examining and grading barley 54 

Points to be observed 55 

Color, texture, brewing qualities 55 

Barley inspection rules 56 

Testing barley for purity and viability 56 

Hay plants 57 

Outline for describing grasses 57 

Examination of grass seeds 57 

Hay and straw inspection rules 58 

Identification of clover and grass seeds 59 

Clover seeds 59 

Key for identification 59 

Grass seeds 60 

Key for identification 60 

Millet seed 61 

Key for identification 61 

Apparatus for germinating seeds 61 

Determination of weight per bushel 62 

Test for moisture in grain 63 

Table of grain weights per bushel 64 



WHEAT 
CLASSIFICATION OF SPECIES AND VARIETIES. 

The wheats are classified into several species and vari- 
eties, founded on distinct differences. 

Wheat belongs to the family of plants known as the 
Grainineae which includes all of our cereal crops and 
meadow grasses. 

All of these plants are readily distinguished by having 
only one seed leaf and are technically known as monocoty- 
ledons. 

Wheats seem to be most properly classified into species 
and races, as follows: 

Triticum monococcum (one grained wheat), spikes com- 
pact, spikelets 3 flowered but 1 grained, bearded. 
Very old, belongs to Stone age, grown in Spain, Ger- 
many, Switzerland. Not much of a bread wheat. 
Triticum Polonieum (Polish wheat), large, open heads, 
spikelets 2 to 3 seeded, bearded. Seeds long, bright 
and glossy. Cultivated in parts of Eastern Europe 
and Northern Africa. 
Triticum sativum, divided into races, as follows: 

Tr. sat. vulgare (common wheat), 4 flowered spike- 
lets, 3 grained, both bearded and beardless. Our 
common bread wheats, many varieties, almost ex- 
clusively grown in this country. 
Tr. sat. compactwm ("Hedgehog wheat," "Dwarf 
wheat" ) , spikes short, dense, distinctly 4 sided, both 
bearded and beardless. Grown in Switzerland and 
neighboring region, also in Turkestan and Chili. 
Tr. sat. turcfidum ("English wheat," "Egyptian 
wheat" ) , spikes large, dense, 4 sided, 2 to 3 seeded, 

—5— 



bearded. Largely grown in Mediterranean coun- 
tries, also in Egypt, England and Germany. 

Tr. sat. durum (True bearded, or Hard wheats), 
spikelets 3 to 4 seeded, long stiff awns ; seeds large, 
bright and glossy. This race comprises the so-called 
Macaroni wheats which are at present being ex- 
tensively tested in the semi-arid portions of the 
country. They are widely grown in Eastern Europe 
and Northern Africa. 

Tr. sat. Spelta (Spelt), spikes long and very loose, 
darkish colored when ripe, spikelets 3 seeded at 
base, 2 at top of spike. Chaff adheres to grain. 
Little grown in this country. At home in the moun- 
tain regions of Europe and Asia. 

Tr. sat. dicoccum (Emmer), spikelets 2 seeded, rather 
compactly arranged in 2 rows, generally dark col- 
ored, grain very hard, enclosed in chaff. Little 
grown in this country. More common in Central 
Europe. 

The varieties of Triticum durum, commonly known as 
"Macaroni wheats" because of the excellent quality for the 
manufacture of macaroni and similar pastes, are consid- 
ered very hardy and drought-resistant and give promise 
of becoming valuable wheats for the semi-arid regions of 
this country. 

Emmer (T. dicoccum), commonly confused with spelt, 
also gives promise of a wider usefulness. 

Of these wheats we are principally concerned with the 
varieties of Triticum Sativum vulgare. 

LABORATORY STUDY OF CHARACTERS. 

In the study of wheats in the head, specimens of several 
varieties should be examined, including specimens of the 
four principal types of wheat, viz., Triticum vulgare; T. 
durum ; T. spelta, and T. Polonicum. 

—6— 




Plate 1 

The above cut shows a 
spike of ordinary wheat. On 
the right a single spikelet is 
first shown. Below this the 
spikelet is torn into its sev- 
eral parts and each part 
named. 



^.W^V} (j\u.TOC 



Drawings : Make a drawing from a spike of each of the 
four types as follows : 

First, the spike as a whole, then removing a spikelet, 
draw this entire, showing the embricated view. Then dis- 
sect the spikelet, drawing each part out separately, being 
careful to arrange the parts in their proper relative posi- 
tion. 

The method of cross-fertilizing wheats may now be eas- 
ily explained by the teacher. 

The Wheat Spike and Descriptive Terms. The follow- 
ing is a list of descriptive adjectives which apply to the 
wheat head. The student is supplied with two or three 
heads of the wheat to be described, and proceeds to fill out 
the blank used in describing wheats, using the list of de- 
scriptive terms as a reference : 

TERMS FOR DESCRIBING CHARACTERS 

SPIKE 

[Beardless (PI. 2, Pig. 3) ] 

1. ^Partlv bearded (PI. 2, Fig. 4) ]■ 
[Bearded (PI. 2, Fig. 2) J 

2. Length, inches 

fVery open (PI. 2, Fig. 3) ] 

| Open 
Q J\f fl ,i 1 , „ m /"m 1 T?lr. i\ (Refers to how closely the 

o. <j Medium (PI. 1, Fig. 1) ^ spikelets are set together. 

| Compact (PL 2, Fig. 1) 
[Crowded (PI. 2, Fig. 4, tip)} 
Shape 

/Papering toward apex, Heads which taper gradu- 
ally from the middle toward the tip. 
Tapering both ways. Heads which are spindle 
1 J shaped or largest in middle. 

1 Uniform (PI. 2, Fig. 1), Heads same diameter 
\ throughout. 

Clubbed (PI. 2, Fig. 4), Heads larger at tip than 
* below. 
/Tip acute (PI. 2, Fig. 2), Tip spikelets not devel- 

l 



oped. 
* Tip' blunt (PI. 2, Fig. 4), Tip spikelets well filled 



out. 

—8- 



fBase abrupt (PI. 2, Fig. 2), Basal spikelets well 
3. ] developed. 

[Base tapering. Basal spikelets not well developed. 




Plate 2 

Three types of wheat heads. No. 2, macaroni wheat; No. 3, a common 
type of bald wheat; No. 4, club wheat. 

fSquare. Refers to cross-section. 
| Flattened with spikelets (PL 1, Fig. 1). Diameter 
4. \ of head through spikelets least. 

I Flattened across spikelets (PL 2, Fig. 2), Diameter 
[ through spikelets greatest. 

^ ! Sterile spikelets, 1, 2, 3, 4. Sterile spikelets at tip 
I and base of spike. 

—9— 



Color 

f Whitish 

| Yellow 

j Yellowish brown 
1. <{liosv 

| Red 

I Bluish 

| Brown 

[Black 
AWNS 

fLong, 4 in. or more in length. 
1. -{Medium, 2 in. to 4 in. in length. 

[Short, 2 in. or less in length. 




Plate 3 
Two types of wheat spikelets. 

[Parallel (PI. 2, Fig. 2) ] Has reference t0 the 

2. ■{ Spreading > relative position of 

[Spreading widely (PI. 1, Fig. 1)J awns and spike, 
f Deciduous. Awns falling as soon as grain is mature. 

3. -{Partly deciduous}- 

[Persistent, Awns not falling off naturally. 
Color 

f Whitish 
1. ■{ Brownish 

[Yellow Black 
SPIKELET 

fSpreading widely (PI. 3, Fig. 2)1 Refers t0 the relative 

1. <{ Spreading J- width of the spike- 

[Narrow (PI. 3, Fig. 1) let - 

2. Number of grains, 1, 2, 3, 4, 5, 6, 7. 

—10— 



Outer glume 

f Hairy (PI. 5, Figs. 2 and 3) 

1. -{Partly hairy 

[Smooth (PI. 5, Figs. 1 and 4) 
fGlossy 

2. -{Medium 
[Dull 

j Uniform in color 
3' 1 Streaked 
Size 

f Broad (PI. 4, Fig. 2) 
1. -{Medium 

[Narrow (PI. 4, Fig. 




Refers to the general shape of 
of the glume, and the way it 
fits about the grain. 



M 



Short 
^Long 

Attachment 






fn 



Firm 
Weak 



Plate 4 
Wide and narrow outer glumes 



In comparison with rest of spikelet. 



Keel 

fBroad ] 
1. -{Medium }• 

[Narrow J 
Beak 

fLong (PI. 5, Fig. 3) 

1. -{Medium 
[Short (PI. 5, Fig. 1) 

r 

2. -{Acute (PI. 5, Fig. 3) 

[Blunt (PI. 5, Fig. 2) 



The keel is the central nerve, most prominent in 
varieties of T. Durum. 



The beak is the extended midrid 
of the empty glume, which, on 
the flowering glume when more 
extended, is called an awn. 



Shoulder 

r 



i. ^ 



Broad (PI. 5, Pig. 3^ 



• Narrow (PL 5, Fig. 1) 

f Square (PI. 5, Fig. 3) 
<{ Sloping (PL 5, Fig. 1) 
[Kouncf (PL 5, Fig. 2) 




Plate 5 
Types of outer glumes, showing typical beaks and shoulders. 

GRAIN 

fVery hard ] 



Hard 



This point is determined by biting or cutting 



1. \ Medium \- open several grains and comparing with 

I Soft standard samples. 

[Very soft 
Size 
Wt. 100 av. seeds, grams 

—12— 



Shape 

f Long (PI. 6, Fig. 3) 
| Medium 

1. -j Short (PL 6, Fig. 2) 

| Curved (PI. 6, Fig. 1) 

I Straight 

[Pear-shaped (PL 6, Fig. 5) 

(Thin 

2. -| Medium 
[Plump 

f Flat-cheeked (PL 6, Fig. 7) 

3. <{ Plump-cheeked (PL 6, Fig. 8) 
[Angular-cheeked (PL 6, Fig. 9) 

4 ! Pointed at tip 
I Blunt at tip 

r, 



5. -I 



Pointed at base 
Blunt at base 



<3 CE> 



Plate 6 
Types of wheat grains and cross sections. 



—13- 



Color 

f Whitish 
I Yellowish 
1. -| Clear amber 
I Dull amber 
| Clear red 
[Dull red 

Crease 

fDeep 

1. -{Medium 
[Shallow 
fWide 

2. -j Medium 
[Narrow 

Cross-section 

Very horny 
1 ! Horny 
(Dull 
Starchy 



(Make cross section and compare.) 



Refers to appearance. When the grain in 
cross-section is hard and vitreous in texture, 
it is "very horny," but when there is no 
horny portion, but the cross.section is all 
white and starchy in appearance, it is called 
"starchy," 



GENERAL CHARACTERISTICS 



M 



f Hardy 



[Delicate 
fEarly 
] Medium 
[Late 

Days maturing 
[Autumn-planted 

\ 

[Spring-planted 



These points can only be determined by 
referring to field notes on the variety. 



—14- 



OUTLINE FOR DESCRIBING WHEAT 



SPIKE 


Keel 


1 


1 


2 




3 


1 


Shape 


2 


1 

2 


Shoulder 


3 


1 


4 




5 


GRAIN 
1 


Color 




1 


. . . . Shape 




1 


AWNS 

1 

2 


2 

3 


3 


4 


Color 

1 


5 

Color 




1 


SPIKELET 

1 


Crease 


o 




Outer Glume 


2 


1 


Cross-section 


2 


1 


3 


■ ' * * GENERAL CHARACTER- 


Size 


ISTICS 


1 




2 


2 


Attachment 


3 


1 


4 







-15— 



EXAMINING AND GRADING WHEATS. 

The object of this work is not primarily to learn what 
constitutes a grade, but rather to give the student a knowl- 
edge, based on critical examination, of the qualities and 
characteristics of the common varieties and grades of 
wheat, both good and bad. 

For this purpose, have in hand a copy of the following: 
"Points to be Observed in Judging Wheat" together with 
the "Inspection Rules." 

About 25 samples are provided as before, each to be 
graded and examined carefully as to "Hardness", "Tex- 
ture", "Weight", "Color", etc., as described in "Points to 
be Observed." As this course is concurrent with a course 
of lectures on field crops, the significance of these points 
should be understood. 

POINTS TO BE OBSERVED 

Hardness. The hardness of wheat varies greatly in dif- 
ferent sections of the country. This is due to the definite 
effect of environment. Wheats grown in a region of abun- 
dant rainfall and under humid conditions, are usually 
softer and lighter colored and lower in protein content 
than wheats grown under dryer conditions. 

Winter wheats grown in most of the states east of the 
Mississippi river are of the softer type and known as "red" 
winter wheats, while those grown in the belt of country 
bordering on the semi-arid and running through Nebraska, 
Kansas, and Oklahoma, are generally of the hard, dark 
red type and known as "hard" winter wheats. 

The hard winter wheats are mostly of the Turkish Red 
variety. The characteristics however which mark it as a 
hard winter wheat, are due to environment, since this 
same variety if grown in Illinois for example, soon loses 
its hard qualities and grades instead as a "red" winter 
wheat. 

The same is also true of spring wheats, the famous "No. 

—16— 



1 Hard Spring" coming from the somewhat dry climate 
of the Dakotas, Minnesota, and the Northwest. 

Northern wheats are generally somewhat harder than 
southern, though this quality seems to depend on soil and 
climatic conditions more than on latitude. 

Texture. Texture and hardness are closely correlated. 
The texture is examined by making cross sections of the 
grain and is described as horny, when it is found to be 
dark and vitreous in appearance, with no starch show- 
ing. Opposed to these are the grains which are white and 
starchy throughout. This is the characteristic appearance 
of the soft white wheats of the Pacific coast and Australia, 
while the horny texture is characteristic of the macaroni, 
all hard winter and spring wheats. Wheats of a horny 
texture are generally higher in protein content, and pro- 
duce a stronger flour. 

Weight, The weight per measured bushel has always 
been regarded as of the greatest importance in judging the 
quality of wheat. In a general way, it is true that a good 
wheat never has a low weight per bushel, while a poor 
wheat is never high in weight. 

Light weight may be due to immaturity, to premature 
dry weather or hot winds, or the attacks of insects. The 
skin is wrinkled and not well filled out with starch. 
The weight of good wheat may be reduced by exposure to 
inclement weather when part of the grain is sprouted or 
is swelled and soaked by water until it never quite regains 
its normal size, or is overheated in the stack, called stack 
burning, or piled up in bins when too damp, causing heat 
and mould. 

Soundness. A good No. 1 wheat should have no 
sprouted, decayed or injured grains from any cause, as 
exposure, stack burning, or moths. A No. 2 wheat might 
have a few discolored grains, but none sprouted. A No. 
3 wheat if dry and in good condition otherwise, might 
contain a few sprouted grains. However, the number of 

—17- 



injured grains which may pass in a grade, depends largely 
on how good the wheat was before suffering injury, the 
present dryness, etc., of the sample. Grading is always 
based as near as possible on the actual milling quality of 
the grain. 

Mustiness. This is caused usually by dampness, either 
while the grain is in stack or bin. Musty wheat is almost 
worthless for flour, since the grain is permeated with a 
musty flavor. For this reason, even a slight trace of must 
is always discriminated against, even though the wheat 
may still be used for low grade flour. Musty grain is often 
worked into chop or some form of stock food. 

Color. Wheat ranges in color from nearly a brick red, 
through various shades of brown to almost white. In a 
general way, wheats from mild and humid climates are 
light colored, while those of colder and dry climates are 
dark. Some have a smooth, bright appearance, while in 
ethers the color is dull. Good wheat should not be 
bleached or in any way discolored, but generally bright 
and in the hard wheats have a vitreous appearance. The 
occurrence of "yellow berries" in hard wheats, greatly de- 
preciates its value as they give a yellow color to the flour. 

"Stack burning"' gives wheat a dark and somewhat 
burnt appearance; exposure to weather, a bleached and 
dull appearance, while overheating in the bin, usually a 
whitish appearance and musty smell. 

WHEAT INSPECTION RULES* 

No. 1 Red Winter Wheat shall be pure Red Winter 
Wheat of both light and dark colors of the shorter berried 
varieties, sound, plump, and well cleaned. 

Xo. 2 lied Winter Wheat shall be Red Winter Wheat 
of both light and dark colors, sound and reasonably clean. 

No. 3 lied Winter Wheat shall include Red Winter 
Wheat not clean and plump enough for Xo. 2, but weigh- 
ing not less than fifty-four pounds to the measured bushel. 

*Rules adopted by the Board oT Railroad and Warehouse Commission- 
ers lor the inspection of grain at Chicago. 

-18— 



No. 4 Red Winter Wheat shall include Red Winter 
Wheat, damp, musty, or from any cause so badly damaged 
as to render it unfit for No. 3. 

Red Winter Wheat containing a mixture not exceeding 
five per cent of White Winter Wheat shall be classed as 
Red Winter Wheat. 

Red Winter Wheat containing more than live per cent 
of White Winter Wheat shall be graded according to the 
quality thereof and classed as White Winter Wheat. 

Hard Winter Wheat. The grades of Nos. 1, 2, 3 and 4 
Hard Winter Wheat shall correspond in all respects with 
the grades of Nos. 1, 2, 3 and 4 Red Winter Wheat, except 
that they shall be of the Turkish variety. 

In case of mixture of Turkish Red Winter Wheat with 
Red Winter Wheat, it shall be graded according to the 
quality thereof, and classed as Hard Winter Wheat. 

Spring Wheat. 

No. 1 Northern Spring Wheat must be Northern grown 
Spring Wheat, sound and reasonably clean and of good 
milling quality and must contain not less than 50 per cent 
of the hard varieties of Spring Wheat. 

No. 2 Northern Spring Wheat must be Northern grown 
Spring Wheat, not clean enough or sound enough for No. 
1, and must contain not less than 50 per cent of the hard 
varieties of Spring Wheat. 

No. 1 Spring Wheat shall be sound, plump, and well 
cleaned. 

No. 2 Spring Wheat shall be sound, reasonably clean, 
and of good milling quality. 

No. 3 Spring Wheat shall include all inferior, shrunken, 
or dirty Spring Wheat, weighing not less than fifty-three 
pounds to the measured bushel. 

No. 4 Spring Wheat shall include Spring Wheat, damp, 
musty, sprouted, badly bleached, or for any cause which 
renders it unfit for No. 3. 

White Spring Wheat. The grades of Nos. 1, 2, 3 and 4 

—19— 



White Spring Wheat shall correspond with the grades of 
Nos. 1, 2, 3 and 4 Spring Wheat, except that they shall be 
of the White variety, or shall contain 5 per cent, or more, 
of such White Wheat. 

Frosted Wheat shall in no case be graded higher than 
No. 4, except that the grade of No. 3 may contain as much 
of said Frosted Wheat as it is customary to allow of 
Wheat damaged in any other way. 

Mixed Wheat. The grades of Nos. 2 and 3 Mixed Wheat 
shall be equal in quality to the grades of Nos. 2 and 3 Red 
Winter Wheat, except that they shall include mixtures of 
Spring and Winter Wheat. 

In examining a sample of wheat, it is well to take up 
each point, one at a time at first, as "hardness" or "tex- 
ture" and examine the sample for this. Make a note of 
your observation in each case. After the sample has been 
carefully examined in this way, make out a brief report on 
each sample, something after the following plan : 



No. 
Sample 


Gbade 


Weight 
per Bushel 


REMARKS 


1 
2 


2 Hard 
Winter 

3 Red 

Winter 


58 lbs 
56 lbs 


Horny texture, few "yellow ber- 
ries." 

Many bleached kernels; lacks 
plumpness, slightly musty. 



TESTING WHEAT FOR PURITY 

Standard for Purity 99 per cent. 

Test of Purity: Take about a half pint sample and 
spread on table, carefully separate all impurities, as weed 
seeds, straws, etc. Then find by weight the amount of pure 
seed and foreign matter, and calculate per cent of purity. 

Examine the foreign matter carefully and identify the 
varieties of weed seeds found. 

TESTING WHEAT FOR VIABILITY 

Standard for Germination 90-95 per cent. 
Sampling: If taking the sample from a bin, do not take 
it from one spot but thoroughly mix several shovelfuls, 

—20— 



then take out a small sample and select at random from 
this 100 grains. Place in moist chamber as described on 
page 6 1 and moisten daily. Keep as near as possible at a 
temperature ranging from 80° to 90° P. Germination 
should begin in three days, and be complete in about six. 

When the radicle has reached a length of £ inch or more, 
the germination is sufficient. Remove the sprouted grains 
daily until germination has ceased, then by counting the 
number of grains left and subtracting this number from 
100, you have the per cent of germination. 



CORN 

CLASSIFICATION OF SPECIES. 

The different groups of corn are classified as follows : 

Order Gramineae 

Genus Zea 

Species Mays 

Groups 

Zea tunicate, the pod corn. 

Each kernel is enclosed in a pod or husk, and the 
ear enclosed in husks. Rare. Very leafy, hence 
called "Cow corn." 
Z. evorta, the pop corn. 

Characterized by the excessive proportion of cor- 
neous endosperm and the small size of the kernels 
and ear. Kernel is pointed oval in form. The 
best popping varieties are corneous throughout. 
Popping is caused by the explosion of contained 
moisture on heating. 
Z. indurata, the flint corns. 

Characterized by starchy endosperm enclosed in 
corneous endosperm. They are oval in form. In 
some varieties the corneous portion is very thin 
at top and a slight indentation appears. 
Z. indentata, the dent corns. 

Characterized by corneous endosperm at the sides 

—21— 



of the kernel, the starchy endosperm extending 
to the summit. By drying and shrinkage of the 
starchy matter the summit of the kernel is drawn 
in or together, and indented in various forms. 
The kernel is long and wedge shaped. Most ex- 
tensively grown, and has largest number of vari- 
eties. 

Z. amylacea, the soft corns. 

Characterized by the absence of corneous endo- 
sperm. All starchy. No indentation. Shrinks 
uniformly. Shaped like flint but soft. 

Z. saccharata. the sweet corns. 

Characterized by the translucent, horny appear- 
ance of the kernel, and the more or less wrinkled, 
or shriveled condition. 
Shrinking due to change of starch to glucose. 

Wedge shaped kernel. 

Varieties of Corn. 

The so-called varieties of corn are, like those of wheat, 
very numerous. 

Varieties of the dent type are most commonly grown in 
this country. • ■' ' l - ' 

Flint corn ripens earlier and is adapted to the more 
northern latitudes. ■ . 

Dent corn grows larger and yields heavier. 

While there are numerous so-called varieties, there are 
only a few distinct and recognized breeds of uniform char- 
acteristics. 

Owing to the ease with which varieties are produced 
each locality generally has varieties peculiarly adapted 
to it. 

LABORATORY STUDY OF SPECIES AND OF 
CHARACTERS. 

EXAMINATION OF SPECIES 

Samples on the stalk of the various types of corn are 
provided. 



For each of the six principal groups of corn, carry out 
the following outline: 

Describe a typical ear, as to color, shape, indentation, 
and depth of grain, length, etc. 

Make drawings of both longitudinal and cross-sections 
of grains, showing by appropriate shading where the germ, 
the starchy portion, and horny portions of the grain are 
located. 




Fig. l 




Fig. 3 



These three ears of corn possess among them most of the characters 
covered bv the score card. See "Terms for describing characters." 



TERMS FOR DESCRIBING CHARACTERS 

Shape of Ear. — 

Cylindrical (Plate 7, Pig. 1). 
Tapering (PI. 7, Fig. 3). 
Very tapering (PI. 7, Fig. 2). 

—23- 



Length of Ear. — 

Long (over 10 inches) (PI. 7, Fig. 3). 

Medium (8 to 10 inches) (PL 7, Fig. 2) 

Short (under 8 inches) (PI. 7, Fig. 1). 
Circumference of Ear. — 

Large (over 8 inches) 

Medium (6 to 8 inches). 

Small (under 6 inches) 





Typical shapes of kernels. 

Color of Kernel. — 

Light yellow 

Dark yellow 

White 
Indentation of Kernel. — - 

Smooth (PI. 7, Fig. 3). 

Dimpled (PL 7, Fig. 2). 

Deeply dented (PL 7, Fig. 1). 





Plate 9 
Side view of tj'pical kernals 

Shape of Kernel. — 
Wedge (PL 8, Fig. 1). 
Bound (PI. 8, Fig. 2). 
Square (PL 8, Fig. 3). 
Pointed (PL 9, Fig. 2). 
Parallel sided (PL 9, Fig. 1). 

—24— 



Length of Kernel. — 
Long (PI. 10, Fig. 2). 
Medium. 
Short (PI. 10, Fig. 1) 




Cross section of ears. 



Plate 10 

1, short, round kernels 
kernels. 




wedge-shaped 



Number of rows of kernels. 

Many (20 or more). 

Medium (14 to 20). 

Few (under 14). 
Space between rows. — 

At cap of kernel. 

Wide (PI. 10, Fig. 1). 

Close (PI. 10, Fig. 2). 
At cob. 

Close (PI. 11, Fig. 1). 

Wide (PI. 11, Fig. 2). 





Plate 11 



Longitudinal sections of ears. 1, kernels close together at cob. 
2, kernels far apart at cob. 
—25- 



Arrangement of rows. 

Distinct. 

Paired. 
Tips. 

Covered (PI. 7, Fig. 1). 

Exposed (PI. 7, Fig. 3). 
Swell of Butt. 

Deeply rounded (PI. 12, Fig. 2) 

Moderately rounded. 

Flat (PI. 12, Fig. 1). 
Size of Butt. 

Enlarged (Pi. 7, Fig. 3). 

Uniform (PI. 7, Fig. 1). 





1 Plate 12 Z 

Butts of ears. 1, poorly filled butt, shank too large. 2, well filled butt, 

shank small. 

Size of Shank. 

Small (PI. 12, Fig. 2). 

Medium. 

Large (PI. 12, Fig. 1). 
Size of Cob. 

Small. 

Medium. 

Large. 
Color of Cob. 

Red. 

White. 

For this exercise select ears or kernels that possess each 
of the characters mentioned under each head. 

—26— 



OUTLINE FOR DESCRIBING CORN 

Variety name Number of sample. 



EAR 
Shape 



Length 
Circumference 



At cob 
Arrangement 
TIP 



KERNEL 
Color 



BUTT 
Swell 



Indentation 

Shape 

Length 



Size 



SHANK 
Size 



ROWS 
Number 



COB 
Size 



Space 
At cap 



Color 



Student's name Date 

OUTLINE FOR COMPARING VARIETY TYPES 

Take a representative ear of each of two varieties of 
corn and fill in spaces with an appropriate description of 
each. 

Shape. — Cylindrical, Slightly tapering, Tapering, Very 
tapering. 

1. Boone County White 

2. Reid's Yellow Dent 

Length. — Give length from butt to tip in inches. 

1. Boone County White 

2. Reid's Yellow Dent 

—27— 



Circumference. — Give circumference of ear at one-third 
the distance from the butt. 

1. Boone County White 

2. Reid's Yellow Dent 

Color of Kernel. — Light yellow. Dark yellow, White. 

1. Boone County White 

2. Reid's Yellow Dent 

Indentation of Kernel. — Smooth, Dimpled, Dented, 

Deeply dented. 

1. Boone County White 

2. Reid's Yellow Dent 

Shape of Kernel. — Wedge, Round, Square, Rectangular. 

1. Boone County White 

2. Reid's Yellow Dent 

Length of Kernel. — Measure from crown to tip of true 

kernel. 

1. Boone County White 

2. Reid's Yellow Dent 

Number of rows of Kernels. — 

1. Boone County White 

2. Reid's Yellow Dent 

Space between rows. — Measure in 32d parts of an inch. 

1. Boone County White 

2. Reid's Yellow Dent 

Arrangement of rows. — Distinct, Paired. 

1. Boone County White 

2. Reid's Yellow Dent 

Butts. — Deeply rounded, Moderately rounded, Flat, En- 
larged, Uniform. 

1. Boone County White 

2. Reid's Yellow Dent * 

Shank. — Small, Medium, Large. 

1. Boone County White . . . . - 

2. Reid's Yellow Dent . 

Size of Cob. — Small, Medium, Large. 

1. Boone County White « 

2. Reid's Yellow Dent 



Color of Cob.— Red, White. 

1. Boone County White 

2. Reid's Yellow Dent 



JUDGING CORN. 

Results obtained by numerous seed corn growers have 
demonstrated beyond doubt that the productiveness of 
corn can be greatly increased bv the selection of ears hav- 
ing certain desirable qualities for seed. All of the well 
known varieties of corn have been developed by years of 
careful selection of seed ears. The principle involved is 
that an ear of corn when planted reproduces more or less 
closely its own characteristics in the resulting ears. By 
selecting for seed, ears of uniform size, deep kernels and 
other desirable characters, we largely avoid the production 
of nubbins, shallow kernels and other objectionable points 
and thus increase the yield. 

POINTS TO BE OBSERVED 

Uniformity of Exhibit. — The points that go to produce 
uniformity of exhibit are size, shape and color of ear, ap- 
pearance of tips and butts, and indentation of kernel. 
The ears should closely resemble each other in these char- 
acters. In other words each ear should look as much as 
possible like every other ear. In considering this point 
the judge is not called upon to decide as to the desirability 
of the characters possessed by the different ears, but solely 
as to their similarity. 

The judge places the ten ears side by side on a table or 
bench with the butts towards him. He then by removing 1 
one ear and replacing it by another, sorts over the exhibit 
until he has the similar ears lying side by side. If there 
are six similar ears of one type and four of another, he 
credits the exhibit with six similar ears, even should these 
not be so desirable as those of the other type. 

Shape of Ears. — Leaving the exhibit arranged as before, 
count the number of ears that are cylindrical or nearly so. 

-20- 



Credit the exhibit with such ears only. A cylindrical ear 
is desirable because it permits the growth of kernels of 
uniform shape, and such ears generally have a larger pro- 
portion of corn to cob. A tapering ear must have kernels 
becoming smaller from butt to tip or else must drop out 
one row or more entirely between the butt and tip. In 
either case badly shaped and small kernels are produced. 

Color of Cobs. — The color of the cob is, to some extent, 
a guide to the purity of breeding of the exhibit. The pres- 
ence of a white cob in an exhibit of otherwise red cobs is 
an indication that at some time there has been a cross with 
a white cob variety. This may have occurred many years 
before, and may not be a present detriment to the corn, 
but, on the other hand, it may have been detrimental and 
for that reason is discountenanced. The same is true of 
the presence of a red cob in an exhibit of otherwise white 
ones. Some varieties of corn having white kernels have 
red cobs, but in such a case there should be no white cobs 
in the exhibit. 

Color of Kernels. — A yellow kernel on a white ear or a 
white kernel on a yellow ear shows that the corn has been 
fertilized by pollen from corn of another color. In other 
words it shows that the variety is not strictly pure. The 
cross fertilization may have occurred in the year in which 
the ear was raised or it may be of earlier date ; there is no 
way of distinguishing, but the fact is equally objectionable 
in either case. 

Each kernel on the ear results from the fertilization of 
its ovary by pollen from the same plant or some other. 
The pollen is borne on the tassel. If any ovary is fertil- 
ized by pollen from corn of a different color, the resulting 
kernel will be of a different color from the rest of the ear. 

A mixed kernel on a yellow ear may be readily seen as 
the crown of the kernel is white. On a white ear, the 
crown of a mixed kernel hardly shows the yellow color, 
but it may be seen on the part of the kernel beneath the 

—30— 



crown. They are therefore harder to discover, and the 
judge must look very carefully. 

Market Condition. — The market condition of corn de- 
pends most largely upon its ripeness. Other conditions 
such as freedom from smut or worms, and brightness of 
color also enter into consideration to some extent. The 
degree of maturity is commonly determined by the firm- 
ness or looseness of the kernels on the cob, and by the stiff- 
ness of the cob. Take in turn each ear in the hand and 
attempt to twist it. If the cob twists readily it is not well 
matured. If the cob is stiff see if the kernels are loose on 
the cob. Looseness of the kernels indicates immaturity. 

Tips of Ears. — The tips of the cobs are very likely to 
protrude beyond the kernels. The extent to which this 
occurs will vary with the season, and with the strain of 
corn. The reason that the tips are considered in selecting 
corn for seed is that on account of the tips being the last 
part of the ear to throw out silks, there is a possibility 
that the strain may acquire the habit of developing the tip 
silks too late to be fertilized should ears without tip ker- 
nels be continually selected for seed. 

On the other hand it is argued that in the main, tips 
that are well filled out are found on ears of less than aver- 
age length, and that their selection for seed must result in 
shortening the ear. However, where a certain length of 
ear is a requisite for seed corn, it is doubtful whether this 
argument will hold. 

'Butts of Ears. — As the ideal ear is cylindrical in shape, 
the butt should be uniform in diameter with the rest of 
the ear. It should be well rounded and symmetrical, the 
rows extending in a uniform way well over and around 
the shank. The butt should not be expanded or enlarged, 
since this usually goes with an abnormally large shank 
which makes husking more difficult. The expanded butt 
is generally due to an enlargement of the cob, and is not 
well filled over while the kernels are short and irregular, 

—31— 



thus reducing the percentage of corn. On the other hand 
the butt may be contracted or filled over too far. In either 
case the shank is apt to be too small, increasing the ten- 
dency of the ears to drop off before husking time. 

Uniformity of Kernels, — The kernel shape varies with 
varieties, but whatever the shape, if the corn is a well 
selected variety, the kernels should be similar in shape. 
In judging for uniformity, first remove two kernels from 
near the middle of each ear and lay them near one end of 
the ear with the tips of the kernels toward you. In thu 
way remove two kernels from each ear, placing the ears 
and pairs of kernels side by side, when the comparative 
size, shape, etc., of the different pairs of kernels may be 
noted. 

The indentation of the kernels is best compared on the 
ears. Count the number of ears having kernels which are 
in a general way uniform and score the exhibit accord- 
ingly. 

Shape of Kernels. — In general the shape of the kernel 
should be that of a wedge, as this shape permits the great- 
est amount of corn on the cob. The kernels should be of 
such shape that they fit snugly from tip to crown. If the 
kernels are too wedge shaped there is a loss of space at 
the tips of kernels, while if they are too rectangular there 
will be wide spaces between the rows at the crown. The 
kernels should not be too thin at the tip but about the 
same thickness as at the crown. Pointed, thin kernels are 
often low in vitality and of less feeding value than ker- 
nels having plump, well developed tips. In judging shape 
of kernel, remove a few kernels from near the middle of 
the ear, and examine the kernels on the ear, noting the 
spacing between the tips and crowns, and how closely thev 
fit. 

The length and indentation of the kernels should also 
be noted. A good indentation is of importance, since a 
deep indentation seems to go with a deep grain. In pick- 

—82— 



ing seed ears, only well indented ears should be selected, 
as this is the only practical way of keeping up a good 
depth of kernel. 

Space between Kernels. — The space between kernels is 
closely correlated with shape of kernels. Well shaped ker- 
nels should have no lost space between rows either at tips 
or crowns. In examining spaces between rows, remove 
several kernels near the middle of the ear, and examine 
the space between tips of kernels, both when looking at the 
side of the row and the ends of the rows. Then examine 
the spaces between rows at the top of kernels ; this should 
as a general thing be less than l/32d inch, though this 
rule cannot be rigidly observed. Too much space not only 
results in poorly shaped and irregular kernels, but in a 
decreased percentage of corn. 

Proportion of Corn on Ear. — The reason for determin- 
ing this point is primarily to discourage the production 
of a large cob, while it also encourages a deep kernel. The 
effect of this point in connection with the following one 
is to prevent the growth of an ear unduly large in circum- 
ference in proportion to its length. 

The proportion of corn on the ear is determined by 
weighing five representative ears of the exhibit, shelling 
the grain, and reweighing the cobs. The difference be- 
tween these weights divided by the weight of the ears gives 
the per cent of corn on the ear. 

Weight of Corn on Ear. — While a very large ear of corn 
is not, under all conditions desirable for seed, it is to be 
desired that an ear of a given length should possess a 
maximum quantity of grain. By requiring an ear of given 
length to shell out a certain weight of grain, a deep kernel 
is placed at a premium, as is also a heavy kernel. The 
danger of producing a deep but light weight kernel is thus 
avoided. 

It is well understood that a deep kernel requires a long 
growing period for its development. Should the growing 

—33— 



season not be favorable or should the attempt be made to 
raise a type of corn having a kernel too deep for the cli- 
mate in which it is planted, the result would be a com- 
paratively deep but light weight kernel. To discourage 
this the weight requirement is made. 

SCORE CARD FOR CORN 

Varietv name Number of exhibit 



Uniformity of exhibit 

Shape of ears 

Color of cob 

Color of kernels 

Market condition 

Tips of ears 

Butts of ears 

Uniformity of kernels. . . . 

Shape of kernels 

Space between kernels . . . 
Proportion of corn on ear. 
Weight of grain 



10 

10 

5 

5 

10 

5 

5 

10 

10 

5 

10 
15 



STUDENT 8 
SCORE 



CORRECTED 
SCORE 



Student's Name Date 

RULES FOR JUDGING EXHIBITS OF CORN 

Uniformity of Exhibit. — The ears in an exhibit should 
be similar in size, shape, color and indentation. For each 
ear deficient in these respects, cut the exhibit one point. 

Shape of Ears. — The ears should be cylindrical or nearly 
so. Cut the exhibit one point for each ear deviating from 
this requirement. 

Color of Cob. — The cobs should be uniformly red or uni- 
formly white. For each white cob in an exhibit in which 
the red predominate, cut the exhibit one-half point. Do 
the same for each red cob in an exhibit of white cobs. 

Color of Kernels. — For each white crowned kernel in a 
yellow or red variety, cut the exhibit one-tenth point. For 
each yellow kernel in a white variety, give the same cut. 

-34— 



Market Condition. — The corn should be well matured, 
firm and sound. For each ear deficient in these respects, 
cut the exhibit one point. 

Tips of Ears. — The tips of the ears should be covered 
with regular, uniform kernels. Add together the lengths 
of protruding cobs on all ears of the exhibit, and cut at 
the rate of one-half point for each inch. 

Butts of Ears. — The rows of kernels should be even and 
swell out evenly beyond the end of the cob. Cut the ex- 
hibit one-half point for each poorly filled butt, and one- 
fourth point for each flat butt. 

Uniformity of Kernels. — The kernels should possess sim- 
ilar characters. Cut the exhibit one-half point for each 
deficient ear. 

Shape of Kernels. — The kernels should have a wedge 
shape on the broad side, and on the narrow side the edges 
should be parallel. Cut one point each for each objection- 
able ear. 

Spaee Between Kernels. — The rows of kernels should 
not be more than one-thirty-second of an inch apart at any 
part of the row. If more than one-sixteenth of an inch 
apart, cut one-half point, if less than that but more than 
one-thirty-second, cut one-fourth point for each ear. 

Proportion of Com on Ear. — The proportion of corn on 
the ear should not be less than 85 per cent. For every per 
cent below eighty-five, cut the exhibit one point. 

Weight of Grain. — The weight of grain on an average 
ear should come up to the following requirements: 

Length of Ear 12 inches and over, weight of grain IT 
ounces. 

Length of Ear 11 to 12 inches, weight of grain 15 ounces. 
Length of Ear 10 to 11 inches, weight of grain 14 ounces. 
Length of Ear 9 to 10 inches, weight of grain 13 ounces. 
Length of Ear 8 to 9 inches, weight of grain 11.5 ounces. 
Length of Ear 7 to 8 inches, weight of grain 9.5 ounces. 

—35— 



Length of Ear 6 to 7 inches, weight of grain 8 ounces. 
For each ounce below the number required by an ear of 
given length, cut the exhibit one point. 

TESTING CORN FOR VIABILITY. 

Standard for Germination 90-95 per cent. 

Sampling. — The importance of making germination 
tests of corn cannot be emphasized too strongly since seed 
corn will often have a fair outward appearance and yet 
germinate poorly. 

When the germinating power of corn is very low, and 
reliable seed is hard to pick out, it is often desirable to 
make germination tests of each ear separately. 

To do this, first number the ears by slipping a piece of 
cardboard containing the number between two rows. Then 
remove one grain from the butt, middle and tip of 
each ear. Then taking your germinator, as described on 
page 6i, mark off the blotting paper in the bottom into 
inch squares, numbering each. Now put the grains from 
each ear in their respective square, and allow to germinate. 

In this way several hundred ears may be tested at once, 

For testing a large lot of corn in the ear, select 100 ears 
at random and take one grain from each of these about 
two inches from the butt. More corn seems to germinate 
poorly near the butt than at any other point. Place seed 
in germinator. Germination should begin in about two 
days and be complete in six. 

For best results keep temperature as near 80° to 90° F. 
as possible, and never let fall below 60° F. 

GRADING CORN. 

The grades of corn are usually designated "White Corn", 
"Yellow Corn", or in case of a mixture of the two (amount- 
ing to more than 25 per cent), it is simply called "Corn." 

—36— 



Usually three grades of White and Yellow corn are 
made, and four grades of the Mixed corn. In examining 
and grading corn, the student should take into considera- 
tion the following points: 

POINTS TO BE OBSERVED 

Color. — No. 1 Corn should be true to color, but in grades 
2 and 3, considerable mixture is allowed, varying from 10 
per cent to 25 per cent. 

Soundness. Good corn should not only be thoroughly 
cleaned up, but be reasonably free from decayed or 
cracked kernels. Cracked kernels often indicate that the 
corn was damp when shelled. Any considerable per cent 
of chaffy or shrunken kernels injures both the feeding and 
milling value of the corn. 

Moisture. Corn in a wet or heating condition cannot be 
graded. 

Go over each sample carefully and make out a short 
report on each, giving first the commercial grade, then note 
the amount of mixture, if mixed, also the kind and nature 
of any impurities or injury the grain may have suffered 
from exposure, sprouting, or heating in crib or bin. The 
following form of report is suggested : 



8AMPLE NO. 


GRADE 


REMARKS 





















For this work 20 to 25 samples of corn are provided. 
These should include samples of pure yellow and white 
corn of the various grades, in various stages of cleanli- 
ness, dampness, etc. Also samples of mixed corn, start- 
ing in with pure white and yellow and mixing them in 
various proportions. 

—37— 



CORN INSPECTION RULES* 

No. 1 Yellow Corn shall be yellow, sound, dry, plump, 
and well cleaned. 

No. 2 Yellow Corn shall be three-fourths yellow, dry, 
reasonably clean, but not plump enough for No. 1. 

No. 3 Yellow Corn shall be three-fourths yellow, reason- 
ably dry, and reasonably clean, but not sufficiently sound 
for No. 2. 

No. 1 White Corn shall be sound, dry, plump, and well 
cleaned. 

No. 2 White Corn shall be seven-eighths white, dry, rea- 
sonably clean, but not plump enough for No. 1. 

No. 3 White Corn shall be seven-eighths white, reason- 
ably dry and reasonably clean, but not sufficiently sound 
for No. 2. 

No. 1 Corn shall be mixed corn of choice quality, sound, 
dry and well cleaned. 

No. 2 Corn shall be mixed corn, dry and reasonably 
clean, but not good enough for No. 1. 

No. 3 Corn shall be mixed corn, reasonably dry and rea- 
sonably clean, but not sufficiently sound for No. 2. 

No. 4 Corn — Corn that is badly damaged, damp or very 
dirty shall be graded no higher than No. 4. 

Corn that is wet or in heating condition shall not be 
graded. 

OATS 

CLASSIFICATION OF SPECIES. 

Order Gramineae 

Genus .Avena 

Species Sativa 

The cultivated varieties are sometimes classified accord- 
ing to the form of the panicle, and considered by some 
botanists as distinct species. The "common oat" — Avena 
sativa — comprising those varieties having spreading pan- 

*Rules adopted by the Board of Railroad and Warehouse Commission- 
ers for the inspection of grain at Chicago. 

—38- 



icles, and the "Tartarian oat'' — A vena oriental/is — com- 
prising varieties with close, erect panicles commonly called 
"side oats" while the other is called "branch oats." 

There is also a type, Avena nuda, from which the hull 
is removed in threshing. Varieties of this are found in 
both of the above groups. 

The hulled varieties are also divided, according to the 
color of the hull, into white, gray, red, and black oats. 

The oat differs from the other cereals in having its heads 
in the form of panicles instead of spikes and the grain is 
not attached directly to the main stem of the plant. 

In form of grain and height of straw varieties differ 
considerably. 

A good oat grain should be fairly plump, have a thin 
hull and weigh 32 to 35 pounds per measured bushel. 

The stalk should be of medium height, having a long 
panicle and stand erect. 

As in the case of most other cereals the varieties of oats 
are very numerous and adapted to different conditions. 

In regard to yield and quality there seems to be on an 
average no particular difference between varieties of dif- 
ferent color, or varieties with open or closed panicles. 
The differences seem to be due solely to induced variety 
characteristics. 

The shape of the grain varies considerably in different 
varieties, some being very long and having a large propor- 
tion of hull. 

In the southern regions the proportion of hull to kernel 
tends to increase. 

Remove hulls of several varieties and get proportion by 
weighing. (Hulls are more easily removed if soaked in 
a dilute solution of potassium hydrate or 33 per cent alco- 
hol for a few minutes.) 

—39— 



(It will be noted that the kernel is enclosed in a hull. 
The feeding value is decreased by a large proportion of 
this hull.) 

LABORATORY STUDY OF CHARACTERS. 

Examine in head samples of common varieties of side, 
and panicled oats. 

Draw a branch and two or three spikelets. 

Dissect out carefully a spikelet and draw its parts in 
their relative position. 

Now examine each head carefully and note down its 
characteristics in the "Outline for Describing Oats", using 
the list of descriptive terms as a guide. 



—40- 




Plate 13 
Types of oat heads; No. 1, panicled oats; No. 2, side oats. 



-41- 



TERMS FOR DESCRIBING CHARACTERS 

Variety name Number of sample. 

PANICLE 

Shape 

fOpen (PI. 13, Fig. 1) 
j Spreading 

1. -{Compressed 

Side panicle i i( 00se 
I (PI. 13, Fig. 2) < C° m P r essed 

2. Length (inches) 
Color 

fWhitish 
| Yellowish 
| Yellow brown 
-{ Brown 
j Keddish 
| Black 
[Gray 
SPIKELET 

^ J Spreading 
[Narrow 

2. Number grains 1, 2, 3. 
Outer Glume 

fTip awn pointed 

1. -{Tip acute 
[Tip blunt 
f Broad 

2. <{ Medium 
[Narrow 

GRAIN 
Shape 

fLong (PI. 14, Fig. 1) 

1. -{Medium 

[Short (PI. 14, Fig. 2) 

fThin (PI. 14, Fig. 1) 

2. <{ Medium 

[Plump (PI. 14, Fig. 2) 

g J Pointed at base 



j Blunt at base 



—42— 



4. Wt. 100 grains 
Tip 

fLong (PL 14, Fig. 1)] 

-i J i\/r,->/ii,-.™ I (Refers to extension of hull beyond 

1. ^Medium \ the naked grain.) 

[Short (PL 14, Fig. 2) J 




•v.mo\\) gAUTAt 



^>m^v)t.aJVw'«tLfi-* 







*-^Y*^\£ oJ\lj«V* 




Ttisfc G^\ktnjl 



Fig. 1 



Piff. 2 



Plate 14 



The upper figures show an entire oat spikelet, both in its natural form 

and when torn apart, with all parts named. The lower figures 

show two types of oat, kernels. 



2. 1 



Pointed (PL 14, Fig. 1) 
Blunt (PL 14, Fig. 2) 



—43— 



Hull 
fThick 

1. -{Medium 
[Thin 

2. Per cent 
Color 

("Whitish 
[ Yellowish 
■{ Brownish 
| Reddish 
[Black 
Dorsal Awns 

r 

| Long 

1. -{Medium 
| Short 
[None 
fSlender 

2. -{Medium 
[Stout 

o ! Deciduous 
I Persistent 

Color 

r 

| Whitish 
1. -{Brownish 
| Yellowish 
[Black 

o J Brown or black at base 
land lighter at tip 



_44_ 



OUTLINE FOR DESCRIBING OATS 



PANICLE 


Tip 




Shape 


1 




1 

2 


2 






Hull 




Color 


1 




1 


2 




SPIKELET 

1 

2 

Outer Glume 


Color 

1 

Dorsal Awn 

1 




*y 


o 




GRAIN 

Shape 

1 

9 


3 

Color 

1 

2 




3 






Student's Name 


Date 





EXAMINING AND GRADING OATS. 

For this work about 20 samples of oats are provided in- 
cluding one sample of each commercial grade. 

POINTS TO BE OBSERVED 

Hastiness. Oats should be free from must as it injures 
the palatability and feeding value of the grain ; also giving 
horses a cough. 

Purity. Oats should be fairly clean, but more foreign 
matter is allowed in oats than in corresponding grades 
of other grain. 

An occasional grain of corn or wheat is not so objec- 
tionable in a grain used largely for feeding purposes as in 
a grain for milling. 

Weed stems and seeds are not only worthless but may 

give a bad taste to the grain. 

—45— 



Plumpness. Other things being equal, a plump berry is 
always preferred, since it usually has a less proportion of 
hull, and consequently higher feeding value. 

Soundness. Decayed and weather beaten grain not 
only suffers in appearance, but the feeding quality is in- 
jured, since only a small amount is sufficient to injure 
that sweet, palatable flavor, which bright, clean oats should 
have. 

Weight. The weight per bushel is a good indication 
of the feeding value of an oat since lighter oats have a 
larger proportion of hull to berrv than heavy oats. 

Good oats should weigh at least thirty-two pounds per 
bushel. 

A No. 3 oats may w r eigh as low as twenty-two pounds if 
it is bright and clean. 

OAT INSPECTION RULES* 

No. 1 White Oats shall be white, sound, clean, and rea- 
sonably free from other grain, weight 32 pounds. 

No. 2 White Oats shall be seven-eighths white, sweet, 
reasonably clean, and reasonably free from other grain, 
weight 28 pounds or above. 

No. 3 White Oats shall be seven-eighths white, but not 
sufficiently sound and clean for No. 2, weight 22 pounds 
or better. 

No. 4 White Oats shall be seven-eighths white, damp, 
badly damaged, musty, or for any other cause unfit for 
No. 3. 

No. 1 White Clipped Oats shall be white, sound, clean, 
reasonably free from other grain, and shall weigh not less 
than thirty-six pounds to the measured bushel. 

No. 2 White Clipped Oats shall be seven-eighths white, 
sweet, reasonably clean, reasonably free from other grain, 
and shall weigh not less than thirty-four pounds to the 
measured bushel. 



*Rules adopted by the Board of Railroad and Warehouse Commission- 
ers for the inspection of grain at Chicago. 

—46— 



No. 3 White Clipped Oats shall be seven-eighths white, 
not sufficiently sound or clean for No. 2, and shall weigh 
not less than twenty-eight pounds to the measured bushel. 

No. 1 Oats shall be mixed oats, sound, clean, and rea 
sonably free from other grain. 

No. 2 Oats shall be sweet, reasonably clean, and reason- 
ably free from other grain. 

No. 3 Oats shall be mixed oats, not sufficiently sound 
and clean for No. 2. 

No. 4 Oats shall be all mixed oats that are damp, badly 
damaged, musty, or for any other cause unfit for No. 3. 

In examining and grading the samples of oats, take up 
each point separately, as in wheat, making notes of your 
observations, and report on each, after the following man- 
ner: 



NO. SAMPLE 



GRADE 



No. 2 Wheat 



Weight 30 lbs. per bushel, grains plump; slightly 
mixture of corn; sweet and bright. 



TESTING OATS FOR PURITY 

Standard for Purity 99 per cent. 

Test of Purity: Thoroughly mix the oats to be tested 
and take out about a half pint sample. Spread this on a 
table and carefully separate out the impurities. Then find 
by weight the amount of pure seed, as well as the foreign 
matter and from this calculate the per cent of purity. 

An oat sample may sometimes contain as much as 5 per 
cent foreign matter and still pass the casual observer as 
a fairly clean sample. 

TESTING OATS FOR VIABILITY 

Standard Germination for oats 95 per cent. 
Sampling: If taking a sample for germination from a 
bin, do not take it from one place, but mix up thoroughly 

—47— 



several scoopfuls taken from different parts of the bin, 
then from this take a small sample and pick out at random 
100 grains. Place these in germinating apparatus as de- 
scribed on page 61. 

Moisten daily and keep at temperature of 80° to 90° P. 
Germination should begin in three days. As soon as the 
radicle is £ in. long the grain has germinated. 

Eemove all sprouted grains daily until germination 
ceases. Then by counting the number which failed to 
sprout and subtracting this from 100, you have the per- 
cent of germination. 



BARLEY 

CLASSIFICATION OF SPECIES AND VARIETIES. 

Order Gramineae 

Genus Hordeum 

Species Sativum 

Cultivated barleys include a number of types, or races 
which by some are considered as sub-species and classified 
as follows: 

1. Two-rowed barley. . . .Hordeum sativum distiehon 

2. Four-rowed barley. . . .Hordeum sativum vulgare 

3. Six-rowed barley. .Hordeum sativum hewastichon 

The two-rowed barleys commonly grown are character- 
ized by their large plump grain, and amongst these are 
found the best varieties for malting purposes. 

The four-rowed and six-rowed barleys include the 
"naked" or "hulless" varieties. 

In the six-rowed barleys the grains are smaller and gen- 
erally inferior in quality to either of the others. 

The four and six-rowed varieties are generally most pro- 
lific and are most commonly grown in this country for 
feeding purposes. 

-48— 



The varieties of barley are numerous but only a com- 
paratively few are grown in the United States. 

Carefully examine samples of each of the above types of 
barley, including samples of both black and white "hul- 
less" barley. 




Plate 15 

Types of barley spikes. No. 1. two-rowed brewing barley; 
No. 2, six-rowed hulless barley. 

Make drawings from a spike of each type, showing the 
imbricated view. 

Note that the grain of ordinary barley is tightly en- 

—49— 



closed by the flowering glume, called the "hull" while in 
hulless barleys the flowering glume and palet do not ad- 
here closely and the grain is free. 

In this respect hulled barley is comparable to oats and 
hulless to wheat. 

Typical samples in the spike and of the threshed grain 
are provided. Carefully describe both the spike and grain 
of one or more samples each of the principal types of bar- 
ley, as the two, four and six-rowed barlevs, and black and 
white hulless barleys. 

The characteristics are obvious enough so that with a 
little careful comparison there should be no trouble in 
finding the proper adjective in the descriptive list. 

Use the Outline for describing barleys, filling it out care- 
fully. 

TERMS FOR DESCRIBING CHARACTERS 

SPIKE 

f Two-rowed (PI. 15, Fig. 1)1 

1 J Fnm. T»nwor1 I This refers to the number of 

-l. ^juui-iuwcu f rows of grain on the spike. 

[Six-rowed (PI. 15, Fig. 2) J 
fAwned 

2. -J Partly awned 
[Awnless 

3. Length (inches) 

fOpen (PI. 15, Fig. 1) ] Hag reference t0 how close . 

4. <{ Compact (PI. 15, Fig. 2) )■ lyorfar apart the spikelets 

[Crowded are on tne racis - 

A When terminal spikelets are not all 

(Tapering toward tip ] filled out. 

1 JTonoviniT V^+li Tircnro L When spikelets at both base and tip 
1 "f g J { are more oppressed than those at 

[Uniform J middle 

r l 

2. <jTip acute (PI. 15, Fig. 1) [ 

[Tip blunt (PI. 15, Fig. 2) J Terminal spikelet well filled out 

r l 

3. -J Base abrupt [ 

[Base tapering J Basal spikelets well filled out. 

4. Sterile Spikelets, 1, 2, 3, etc. 

—50— 



Color 

fWhitish 
I Yellowish 
1. -{Yellowish brown 
j Brown 
[Black 

AWNS 

("Long (Length 5 inches or more) 

1. -{Medium (Length 3 to 5 inches) 
[Short (Length less than 3 inches) 

1 Refers to the relative posi- 

2. -{Parallel (PI. 15, Pig. 2) J- * ion of the awns to the 
[Spreading (PI. 15. Fig. 1)1 ea ' , 

*• L ° v » /J This refers to the drop 

fDeciduous 1 K^rft^T*,™ at 

\t> j-i j -j /-rn -ter t^- o\ maturity. The awns 

3. -[Partly deciduous (PI. 15, Fig. 2) > all dropoff on some 

[Persistent (PL 15, Fig. 1) varieties while on 

u x » / j others they are very 

persistent. 

Color 

fWhitish 
1. -{Yellowish 
| Brownish 
[Black 

SPIKELET 

(This is not a spikelet in the botanical sense, but 
really a mesh of three spikelets. ) 

1. Number grains, 1, 2, 3 (number of grains per spike- 
let). 

2. Number of sterile flowers (Refers to sterile flowers 
in a spikelet). 

Size 

f Broad (PI. 16, Fig. 3) ] This depends largely on the shape 

1 -I Medium }■ °f the grain and how well it is 

' [Narrow (PI. 16, Fig. 2) J devel °P pd - 

Outer Glume (In barleys, these are very narrow and pointed.) 

fAwned (PI. 16, Fig. 3) ] The outer or empty glume 
1 J Aw™ r*™n+a/I I should not be confused with 

J.. Attn pomiea * the flowering or seed bearing 

[Awnless (PI. 16, Fig. 4) J g i U me. 

—51 — 




Plate 16 

Types of barley spikelets. No. 1, spikelet from two-rowed barley; No. 
2, spikelet from six-rowed barley; No. 3, a six-rowed hulless barley; No. 
4, a white hulless and awnless barley; No. 5, shows a barley spikelet torn 
apart. 



GRAIN 



fEnclosed in flowering glume] 
[.Free (naked) J 



This is the distinguishing 
characteristic between the 
naked or hulless barley 
and the ordinary kind. In 
the latter the grain is so 
tightly enclosed that it is 
not freed in threshing. 

Hard | This point is most easily determined by biting or 

2 -j Medium ?■ cutting the grains and comparing with standare 

[Soft J samples 
Shape 

f Lon°" I LMff erent varieties of barley show considerable varia- 

i J AT A" tion in size and rat,io °* length to diameter. Pick 

1. -{ Medium f out about six typical kernels to examine for these 

[Short J points. 

—52— 



fThin 



[Plump 

fFlat-cheeked ] 

3. -{Plump-cheeked ]■ 

[Angular-cheeked J 

fPointed at tip ] 

[Blunt at tip J 

fPointed at base] 
5. -I I 

[Blunt at base J 
Crease 

fDeep 
1. -j Medium 

[Shallow j 
Cross-section 

fHornv 
1. J Dull* 

[Starchy 



The cheek is that portion of the grain 
on either side of the suture. 



The tip of the kernel is opposite the germ 
end. 



The base of the kernel is the germ end. 



\- Cut cross sections of several typical grains. 



This point is determined by making cross seetions 
and examining carefully. Where only part of 
the grains show one characteristic, and the rest 
some other, the per cent of each kind should be 
expressed. 

When Seed is Enclosed 

(When the grain is enclosed in the glume, not 

"hulless." 
f Rounded (dorsal side) ] 

1. -{Medium J- Has reference to the shape of the 

I Tn fl + I dorsal side of the grain 

[Strongly nerved ] The barley grain is fine nerved on the 

2 -! Medium S- back. The prominence of these 

itx, , -. i nerves varies greatly with difference 

[Obscurely nerved J barleys. 
Color 

[Whitish 
1. -{Yellowish 

[Brownish 
When Seed is Free (see Fig. — , Hulless barleys). 
Color 

[Black ) 

| Purple 
1. -{Purplish ]■ 

| Brown 

Yellowish 



When black barleys are fully matured, they are 
purplish black in color, but when cut very green 
they are often a yellowish white in color, with 
only a tinge of purple. 



[Whitish j 



-53— 



OUTLINE FOR DESCRIBING BARLEYS 

Variety Name Number of Sample. 



GRAIN 

1 ... 

2 ... 



Shape 
1 



SPIKE Outer Glume 

1 1 

2 

3 

4 

Shape 

1 

2 

3 

4 

Color 

1 

AWNS 

1 

2 

3 

Color 

1 

SPIKELET 

1 

2 • When Seed is Free 

Size Color 

1 1 



2 

3 

4 

5 

Crease 

1 

Cross-section 

1 

When Seed is Enclosed 
Dorsal Side 

1 

2 



Student's Name Date 



EXAMINING AND GRADING BARLEYS. 

For this work some 25 or more samples of barley are 
provided, covering all grades. 

In judging barley from the brewer's standpoint, only 
good unbleached samples can be used, while from a feed- 
er's standpoint a slight discoloration would be no objec- 
tion. 

The price of white barley is governed by the brewing 
qualities of the grain. Any discoloring or bleaching dis- 
qualifies it for this purpose. 

A few points to be observed in grading barleys are as 
follows : 

—54- 



POINTS TO BE OBSERVED 

Color: White barleys should be a clear, light color with 
no tint of yellow or brown. 

Bleaching and discoloring caused from exposure to 
weather is probably the most common cause of injury to 
white barleys. Bleaching not only disqualifies barley for 
malting purposes by injuring the color of the product, but 
the wetting and drying which the grain is subjected to 
when bleached, injures its malting properties. 

Black barleys when fully matured are usually a blue- 
black, but if harvested before fully matured, many of the 
grains will be brownish, with varying degrees of purple or 
blue, shading to almost black. 

Texture: The texture of barleys varies from quite hard, 
and horny, (vitreous in appearance) to a crumbly texture, 
white and very starchy. 

A good way to examine both the texture and hardness 
of a barley at the same time is to bite several grains in 
two. The difference in hardness and texture is directly 
correlated with the variation in proteid content. The very 
soft and starchy barleys contain the least proteids, about 
8 per cent or 10 per cent, while barleys with a hard, horny 
texture, and usually vitreous appearance, sometimes con- 
tain as high as 15 per cent proteids. 

Breu'ing Qualities: German brewers generally prefer 
barleys of very low proteid content, from 7 per cent to 9 
per cent, claiming that barleys containing a high per cent 
of proteids not only give a less per cent of extract, but a 
beer subject to turbidity. However, American brewers are 
using with good success, many western and northern bar- 
leys containing as high as 12 per cent to 14 per cent pro- 
teids. 

The two-rowed barleys are generally known as "brew- 
ing barleys" and in the past have been preferred by many 
brewers, especially in Europe, but most American barleys 
are of the six-rowed type, and American brewers do not 

—55— 

LofO. 



seem to make any discrimination in favor of two-rowed 
barleys. 

BARLEY INSPECTION RULES* 

No. 1 Barley shall be sound, plump, bright, clean and 
free from all other grain. 

No. 2 Barley shall be of healthy color, not sound enough 
and plump enough for No. 1, reasonably clean and reason- 
ably free from other grain. 

No. 3 Barley shall include slightly shrunken and other- 
wise slightly damaged barley not good enough for No. 2. 

No. 4 Barley shall include all barley fit for malting 
purposes not good enough for No. 3. 

No. 5 Barley shall include all barley which is badly 
damaged or for any reason is unfit for malting purposes, 
except that barley which has been chemically treated shall 
not be graded at all. 

Black Barley. The grades Nos. 1, 2, 3 and 4 Black 
Bar'ey shall conform in all respects to grades Nos. 1, 2, 3 
and 4 Barley, except they shall be of the black varieties 
of barley. 

In examining and grading barleys the brewing and feed- 
ing qualities should be kept in mind. Note with care the 
color, texture, brewing and feeding qualities of each sam- 
ple. Keport on these points with the grade of the sample, 
after the following manner: 



NO. SAMPLE 


GRADE 


REMARKS 


2 


3 


Plump but quite bleached; good feeding value. 



TESTING BARLEY FOR PURITY AND VIABILITY. 

In testing barley for Purity and Germination, follow 
the directions given for oats. 

*Rules adopted by the Board of Railroad and Warehouse Commission- 
ers for the inspection of grain at Chicago. 

—56- 



HAY PLANTS 

The following outline is used in the study of common 
cultivated grasses and millets. By following the outline, 
one's attention is called to the distinguishing characteris- 
tics of each kind, giving not only a means of identifica- 
tion, but a good knowledge of the grass. 

OUTLINE FOR DESCRIBING GRASSES. 

THE STEM AND LEAVES. 

Height 

Color-Stem 

Color- Leaves 

Number of leaves 

HEAD 

Awned or awnless 

Panicled, compact or spiked 

Size — (Give length and diameter) 

Color- Awns 

Color-Chaff 

ROOT 

Does it spread from rootstocks? 

Is it a sod forming or bunch grass? 

EXAMINATION OF GRASS SEEDS 

Size — 

Give average length in inches 

Color — 

General color 

General Notes — 

Is seed free or enclosed in scales? 

Weight per bushel 

Amount sown per acre 

Vitality 

Drawings — Make drawing from convex side — Make 
drawing of cross section. 

—57— 



HAY AND STRAW INSPECTION RULES. 

The following are the rules and regulations adopted by 
the Chicago Board of Trade for the inspection of Hay and 
Straw : 

Choice Timothy Hay. — Shall be Timothy not mixed with 
over one-twentieth other grasses, properly cured, bright 
natural color, sound and well baled. 

No. 1 Timothy Hay. — Shall be Timothy not more than 
one-fifth mixed with other tame grasses, properly cured, 
good color, sound and well baled. 

No. 2 Timothy Hay. — Shall include Timothy not good 
enough for No. 1, not over one-third mixed with other 
tame grasses, sound and well baled. 

No. 3 Timothy Hay. — Shall include all Hay not good 
enough for other grades, sound and well baled. 

No. 1 Clover Mixed Hay. — Shall be Timothy and Clover 
mixed, with at least one-half Timothy, good color, sound 
and well baled. 

No. 2 Clover Mixed Hay. — Shall be Timothy and Clover 
mixed, with at least one-third Timothy, reasonably sound 
and well baled. 

No. 1 Clover Hay. — Shall be medium Clover, not over 
one-twentieth other grasses, properly cured, sound and 
well baled. 

No. 2 Clover Hay. — Shall be Clover, sound, well baled, 
not good enough for No. 1. 

No Grade Hay. — Shall include all Hay badly cured, 
musty stained, threshed, or in any way unsound. 

Choice Prairie Hay. — Shall be Upland Hay, of bright 
color, well cured, sweet, sound and reasonably free from 
weeds. 

No. 1 Prairie Hay. — Shall be Upland and may contain 
one-quarter Midland of good color, well cured, sweet, 
sound and reasonably free from weeds. 

No. 2 Prairie Hay. — Shall be Upland of fair color, or 

—58— 



Midland of good color, well cured, sweet, sound and rea- 
sonably free from weeds. 

No. 3 Prairie Hay. — Shall be Midland of fair color, or 
slough of good color, well cured, sound and reasonably 
free from weeds. 

No. 4 Prairie Hay. — Shall include all Hay not good 
enough for other grades, and not caked. 

No Grade Prairie Hay. — Shall include all Hay not good 
enough for other grades. 

No. 1 Straight Rye Straw. — Shall be in large bales, 
clean, bright, long Rye Straw, pressed in bundles, sound 
and well baled. 

No. 2 Straight Rye Straw. — Shall be in large bales, long 
Rye Straw, pressed in bundles, sound and well baled, not 
good enough for No. 1. 

Tangled Rye Straw. — Shall be reasonably clean Rye 
Straw, good color, sound and well baled. 

Wheat Straw. — Shall be reasonably clean Wheat Straw, 
sound and well baled. 

Oat Straw. — Shall be reasonably clean Oat Straw, 
so raid and well baled. 

IDENTIFICATION OF CLOVER AND GRASS SEEDS 

There is no work which requires more careful attention 
or is more valuable than the identification of grass and 
clover seeds and separating them from their adulterants. 

For examining the seeds a small tripod lens is very use- 
ful. Use the following artificial key which is not intended 
to describe the seed but simply calls your attention to the 
most prominent characteristics of each variety. 

CLOVER SEEDS 

Key for Identification 
1. Seed Free (Not enclosed in pod.) 
(A) Seed bean shaped. 
Color; pinkish, ^ in. long Crimson Clover 

—59- 



Color; mostly yellow; large seeds are kidney 

shape Alfalfa 

(Turkestan alfalfa is same but slate colored.) 
Color ; dark yellow to brown Yellow Trefoil 

(B) Seed Oval-oblong. 

Color; yellow, seed notched near one end. . . . 

Bokarah Clover 

(C) Seed heart shaped. 

Color; yellow to brown White Clover 

Color ; dark green to black Alsike Clover 

(D) Seed somewhat triangular. 

Color; yellow to brownish Red Clover 

2. Seed Enclost ,1 in Pod. 

(A) Pod; large and corrugated, | in. long. 

Color ; brown, seed bean shaped Sainfoin 

(B) Pod; whitish, £ in. long. 

Color; yellow, seed oval, notched near end. . . . 

Yellow Sweet Clover 

(C) Pod; brown, § in. long. 

Color; dark brown, seed mottled Japan Clover 

GRASS SEEDS 

Key for Identification 
Seeds distinctly awned. 
Seed \ in. or more in length. 
Very hairy or pubescent, flat, thin. .Meadow Fox-tail 

Awns attached at tip Annual Rye Grass 

Awns long, twisted, attached near base 

Tall Meadow oat-grass 

Seeds less than \ in. long. 

Small brownish seed Sheep Fescue 

short awned or awn pointed. 

Small dark brown seeds, very rough near tip. . . . 

Crested Dog's-tail 

| in. long, smooth, light colored Wheat grass 

I in. or less in length Orchard grass 

Awnless. 

f in. long or thereabout, nerves very prominent . . 

Brome Grass 

—60— 



About I in. long, J Obscurely, 3-nerved, Perennial Rye grass 
light brown . . I Strongly, 5-nerved, Meadow fescue 

■| in. long or less. 

Keel rough, saw-like Red Top 

Keel not commonly rough .... Kentucky Bluegrass 

Seed free from glumes, polished. 

Very small 1/32 in. length, polished Timothy 

Hard, smooth seeds, about | in. long. .Johnson grass 

MILLET SEEDS 

Key for Identification 

Seeds ovoid, flattened on one side and enclosed in 
glumes ; usually shiny, 1/10 in. to 1/20 in. in length. 

Seed red or pink . . . , Siberian millet 

Seed yellow German millet 

Seed mostly black Hungarian grass 

Seed dull brown, outer covering loose and rough 

Japanese barnyard millet 

Seed brownish-yellow (Varieties of this millet are 
white and others red ) Hog millet 



APPARATUS FOR GERMINATING SEEDS 

Germination tests are easily made, even with the sim- 
plest apparatus. 

A seed incubator is generally made on the plan of an 
oven, double walled and often covered with asbestos. The 
space between the double walls may be filled with water. 
This is usually heated with a gas jet or lamp so arranged 
that a fairly constant temperature can be maintained. 

The seeds are placed in trays, between moist blotting 
papers and kept in the incubator which is closed up in 
order to produce a moist atmosphere, until germination 
is complete. The best temperature for germinating most 
seeds is between 80° and 90° F. 

Home Made Germinator. 
One of the simplest and most practical germinators can 

—61— 



be made by taking two common dinner plates, and placing 
in the bottom of one, two or three layers of filter paper or 
other absorbent and thoroughly wetting it. Place the 
seeds to be tested on top of this. If the seeds are large as 
corn or wheat you may cover them with blotting paper or 
a cloth, though this is not necessary. Small seeds, such 
as clover or grass, do better if not covered. 

Now invert the second plate over the first, being careful 
that the edges touch evenly. This makes a moist cham- 
ber, and gives the most favorable conditions for germina- 
tion. 

Similar moist chambers may be fixed up by using any 
shallow bucket or pan having a cover, or tin or wooden 
boxes may be used such as tobacco and cigar boxes, all of 
which when used properly will give satisfactory results. 

DERMINATION OF WEIGHT PER BUSHEL 

Grain testers are usually made in three sizes, pint, 
quart and two quart. When the measure is properly filled 
with grain and hung on the balance, the number of pounds 
the grain will weigh per bushel can be directly read. 

The greatest care must be exercised in filling the meas- 
ure. The grain should not be shaken or pressed down but 
allowed to fall as loosely as possible into the tester. Do 
not dip the grain up with the measure, but take the meas- 
ure in both hands and force it bottom down until the top 
is level with the grain, then scoop the grain in with the 
hands, allowing it to fall as loosely as possible. Then 
being- careful not to press or shake down the grain, stroke 
the top with a straight edge, and hang on the balance. 

A little practice will enable one to do fairly accurate 
work with the tester. 

Practice work with tester. 

Try taking duplicate samples until you can get the same 
results every time. 

Fill the sampler in various ways such as dipping it into 

—62— 



the grain, or shaking and pressing the grain down a little 
after the tester is tilled, and compare weights with those 
obtained when tester is properly filled. 

TEST FOR MOISTURE IN GRAIN 

Use samples of corn of various grades, and kept under 
different conditions, such as corn too wet to grade, corn 
kept in open crib since husking, corn kept in dry seed 
room, etc. Also use samples of oats, wheat and barley. 

Sampling: After mixing up your sample carefully, 
take about two ounces and grind in a fine coffee mill, run- 
ning it through several times, reducing as fine as possible. 
Then take a 1 gram sample and dry in water oven to con- 
stant weight. The per cent of moisture is found by divid- 
ing the difference between weight of original sample and 
dry sample, by weight of dry sample. 



^63- 



DEC 15 1904 



TABLE OF GRAIN WEIGHTS PER BUSHEL 



Lbs. per Bu. 

Alfalfa 60 

Alsike 60 

Barley 48 

Beans, all 60 

Buckwheat 52 

Broom Corn 46 

Brome Grass 14 

Blue Grass, Kentucky. . .14 
Blue Grass, English .... 14 

Cane 50 

Clover, Alsike 60 

Clover, Red 60 

Clover, White Dutch 60 

Corn 56 

Corn, on ear 70 

Cow Peas 60 

Creeping Bent Grass. . . .20 

Crested Dogtail 21 

English Blue Grass 14 

English Rye Grass 14 

Emnier 40 

Fescue, Hard 14 

Fescue, Sheep 14 

Flax 56 

Hemp 44 

Hungarian Millet 48 

Japanese Millet 40 

Johnson Grass 25 

Kaffir Corn 50 



Lbs. per Bu. 

Kentucky Blue Grass. . .14 

Meadow Foxtail 7 

Meadow Fescue 14 

Meadow Grass, Rough 

Stalked 14 

Millet 50 

Oats 32 

Orchard Grass 14 

Pearl Millet 56 

Peas, Field or smooth 

garden 60 

Peas, wrinkled 56 

Peanuts 24 

Pencilaria 56 

Potatoes, Irish, good 

measure 60 

Potatoes, sweet 50 

Rape 60 

Red Top 14 

Red Clover 60 

Rye 56 

Rye Grass, English 24 

Rye Grass, Italian 24 

Speltz or Emmer 40 

Sweet Vernal 10 

Timothy 45 

Vetches or Tares 60 

Wheat 60 

White Clover 60 



-64- 



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US' 

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